Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 14 min
Cook time: 15 min
Total time: 29 min
Yield: 8
Ingredients: 4 cup(s) Vegetable broth; 12 oz Butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*; 0.5 large Vidalia onion, cut into 2-inch cubes; 0.5 small Apple, peeled and cut into to 2-inch cubes; 0.25 tsp(s) Table salt, or to taste; 0.125 tsp(s) Black pepper, or to taste; 0.125 tsp(s) Ground nutmeg, or to taste

Points®

Temps total: 29 min • Préparation: 14 min • Cuisson: 15 min • Portions: 8 • Difficulté: Facile

Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.

Ingrédients

Vegetable broth

4 cup(s)

Butternut squash

12 oz, peeled and cut into 1- to 1 1/2-inch cubes*

Vidalia onion

½ large, cut into 2-inch cubes

Apple

½ small, peeled and cut into to 2-inch cubes

Table salt

¼ tsp(s), or to taste

Black pepper

⅛ tsp(s), or to taste

Ground nutmeg

⅛ tsp(s), or to taste

Instructions

In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.

Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.

Yields about 3/4 cup per serving

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